Tag Archives: 小松

Ramen with Komatsuna and Minced Meat

All ramen lovers, please check Ramendo’s great Ramen Poll!

Ramen make for excellently balanced meals when properly combined with green vegetables and meat.
Here is a simple recipe combining ramen with minced pork and bee and komatsu leaves:

Ramen with Komatsuna and Minced Meat!

Komatsuna (Brassica rapa var. perviridis or var. komatsuna, コマツナ/小松菜、冬菜、鶯菜) is a type of leaf vegetable. It is a variant of the same species as the common turnip. It is grown in Japan, Taiwan and Korea. It is also known as Japanese Mustard Spinach and can be stir-fried, pickled, boiled and added to soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian countries. The leaves of komatsuna can be eaten at any stage of growth. In a mature plant they are dark green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time.

INGREDIENTS: For 2 persons

-Non-fry instant ramen (sold with shoyu/soy sauce taste stock soup powder): 2 packs
-Minced meat (half beef, half pork. Can be replaced with chicken): 180 g
-Komatsuna (or spinach): 1 bouquet (as much as you want, actually!)
-Ginger: 1 fresh piece (2×2 cm)
-Garlic (little smell variety if you can find it): 1 large clove
-Sesame oil: 1 teaspoon
-Chicken Bouillon powder (to taste): 1 cube~ crushed into powder

-Cornstarch: to taste (depends on how thick you like your soup)
-Water: 50 ml


-Cut the komatsuna/spinach into 2 or 3 easy to eat lengths. Chop the ginger fine. Slice the garlic.

-Mix the cornstarch with a water in small cup (don’t forget to stir it again before using it!)

-Prepare the soup by heating water added with the soup bought together with the instant ramen.

-Boil the ramen in salted water to the consistence of your liking.

-While the ramen are boiling, In a frypan fry the ginger and garlic in sesame oil over a small fire so as to bring out flavour.

-Once the aroma of the fried chopped condiments come out add the minced meat and fry over a medium high fire.

-Once the meat is well cooked, throw in the komatusna, lower stems irst for a few seconds and then all the rest, over a strong fire.

-Add the chicken bouillon powder and mix well.

-Reduce the fire to low. sprinkle over with all the starch mixed with water. Turn the fire to high and stir until the sauce around the meat and veg has thickened to your liking. Switch off fire.

-In a bowl (two bowls for 2 in this case), drop the boiled and drained ramen. Cover with soup and top with fried komatsuna and minced meat.


Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture
href=”http://ramendo.wordpress.com/”>Ramendo, Ramendo

Please check the new postings at:
sake, shochu and sushi